Colache

Pumpkin is the traditional squash used in this dish, but butternut squash has a less stringy texture and is easier to cut and peel. This is a colorful harvest dish to serve with roast turkey.

Yield

Makes 6 to 8 servings

Ingredients

2

tablespoons vegetable oil

1

butternut squash (about 2 pounds), peeled, seeded and diced

1

medium onion, coarsely chopped

1

clove garlic, minced

1

can (14-1/2 ounces) diced tomatoes, undrained

1

green bell pepper, seeded and cut into 1-inch pieces

1

can (14-1/2 ounces) whole kernel corn, drained

1

canned green chile, coarsely chopped (optional)

1/2

teaspoon salt

1/4

teaspoon black pepper

Preparation

Heat oil in large skillet over medium heat. Add squash, onion and garlic; cook 5 minutes or until onion is tender. Add tomatoes with juice and bell pepper to skillet. Bring to a boil over high heat. Cover; reduce heat and simmer 15 minutes. Add corn, chile, if desired, salt and pepper. Simmer, covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most of liquid has evaporated.